Sweet and Sour Fish Casserole
This is a sweet and sour fish casserole, baked in the oven. It goes well with rice and a green salad. The recipe is adapted from The Sephardic Table by Pamela Grau Twena.
Source and licence
"Sweet and Sour Fish Casserole" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Fish_Casserole, revision 4517432), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sweet_and_Sour_Fish_Casserole&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517432
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ cup lemon juice
- 1 (heaping) tbsp tomato paste
- 2 tbsp sugar
- ½ tsp turmeric
- 2–3 tbsp vegetable oil
- 2–3 medium onions, sliced to make 1 cup
- 2 green bell peppers, sliced
- 1 chile pepper, finely chopped
- 6 medium tomatoes, sliced
- 2–3 garlic cloves, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 500–700 g white fish fillet (e.g., cod, haddock, hake, pollock)
- 2 Tbsp finely-chopped parsley or cilantro sprig (optional)
Method
- Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.
- Preheat oven to 350°F.
- Heat the oil in a large pot. Add the onions, and sauté until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.
- In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions
- Layer half of the raw tomatoes over the peppers.
- Spread the garlic over the tomatoes, and season with half of the salt and pepper.
- In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.
- Top the fish with the remaining tomato slices. Spread the lemon-tomato-paste sauce over the top layer.
- Cover dish with aluminum foil, and bake for 20 minutes.
- Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.
- Sprinkle with parsley or cilantro garnish, if desired.
- Serve immediately.